J BUFFALO WINGS receives A in Gwinnett County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed 2 employees eating and drinking on prep surfaces in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees moved food and drink to an approved office area away from food prep.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed 2 employees eating and drinking on prep surfaces in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees moved food and drink to an approved office area away from food prep.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   Observed a food employee washing their hands at the warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The food employee was educated on where to wash.

   Inspector’s full note +

   Code .03(5)(d)

   Observed a food employee washing their hands at the warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The food employee was educated on where to wash.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Both drink machines' (2) nozzles had a buildup of a black mold-like substance. Observed the Coke ice machine with a buildup of a black mold-like substance on the part where the ice comes out. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge washed and sanitized the drink nozzles and the area of the Coke machine where ice comes out.

   Inspector’s full note +

   Code .05(7)(a)1

   Both drink machines' (2) nozzles had a buildup of a black mold-like substance. Observed the Coke ice machine with a buildup of a black mold-like substance on the part where the ice comes out. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge washed and sanitized the drink nozzles and the area of the Coke machine where ice comes out.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed rice scoops stored in a container of water held at room temperature. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed rice scoops stored in a container of water held at room temperature. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was discarded, and clean, dry utensils were used instead.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.